Name: Breakfast Fruit Chimichangas
Ingredients: Apricot Basting Sauce; *; 8 oz Cream Cheese; Softened, 1pk; 1/2 c Ricotta Cheese; 1/4 c Sugar; 1 ts Orange Peel; Grated; 6 Flour Tortillas; **; 1/4 c Apricot Preserves; 1 Egg; Large, Beaten; 2 tb Margarine Or Butter,Softened; 1 c Apricots; Sliced

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits	Mexican	Mexican, Sauces, Cheese/eggs, Fruits	6	Servings

INGREDIENTS

		Apricot Basting Sauce; *
8	oz	Cream Cheese; Softened, 1pk
1/2	c	Ricotta Cheese
1/4	c	Sugar
1	ts	Orange Peel; Grated
6		Flour Tortillas; **
1/4	c	Apricot Preserves
1		Egg; Large, Beaten
2	tb	Margarine Or Butter,Softened
1	c	Apricots; Sliced

INSTRUCTIONS

*    See Sowest 2 for recipe. ** Flour Tortillas should be 8-inches in
diameter and be warm.
~-------------------------------------------------------------------------
Prepare apricot basting sauce; set aside.  Heat oven to 500 degrees F. Mix
cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon
about 1/4 cup of the mixture into the center of each tortilla; top with 1
Tbls of preserves.  Fold one end of the tortilla up about 1-inch over
mixture; fold in the right and left sides over the folded end and then fold
the remaining side to overlap the others.  Brush the edges with egg to
seal.  Brush each with margarine.  Place seam sides down on an ungreased
jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until chimichangas begin to
brown and the filling is hot, 8 to 10 minutes. Serve with apricots and
Apricot Basting Sauce.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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